Ingredients
- 1 quart distilled white vinegar
- 3 tablespoons kosher salt
- 1 tablespoon crushed red pepper, or more to taste
- 1 tablespoon black pepper
Directions
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Place all ingredients in a lidded jar or jug. Seal; shake to combine. Let stand at least 4 hours or up to overnight (12 hours). Store in an airtight container at room temperature up to 1 month.
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